Article Abstract:
Despite innovations in packaging with a aluminium compound, plastic butter tubs, and cardboard butter boxes, butter paper is the sine qua non for butter and margarine because it is able to adapt to each new features, For example, the Pr sident cardboard butter boxes are lined with butter paper. Sibille Ahlstrom has developed a new butter paper named Sulcote, which is easier to print on. It is also hygienic, strong, very white and acts as a barrier to fats. Bridel has used Sulcote to make its 500-gram moulded butter packets. Sulcote is an ideal paper for packaging a product which has an image of authenticity, tradition, and region. Aluminium compounds dominate the butter market with more than a 66% market share, followed by butter paper with 18%, and butter in plastic with 8%. Butter in plastic is growing fastest, because of the vitality of light butter, or butter which can be spread as soon as it comes out of the refrigerator. Pr sident's carton already represents 2% of the butter market.
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Develops a new butter paper named Sulcote, which is easier to print on
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Article Abstract:
Bricfruit has developed BIP (Ideal Performance Bottle), a plastic bottle with a high barrier against UV rays and oxygen, which took two years and FFr 12mn to develop. Inspired by Besnier's multi-layer bottles for Lactel, the BIP and preserve the vitamins and flavours of Bricfruit's Pressade fruit juice for seven months at room temperature. The BIP is designed to be easy to grasp, and has a peel-off lid and a screw cap. The BIP also comes in a 25 centilitre size for drinking on the go. This bottle targets children and adolescents and has a pull-out straw.
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Develops Ideal Performance Bottle, plastic bottle w/ high barrier vs UV rays & oxygen, which took 2 years & FFr12 mil to develop
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Article Abstract:
In France, sensory analysis appears to be a reliable method to identify the taste or odour which packaging may transmit to the food product which it contains. Based on a 'nose panel,' this method describes the different volatile components of the odour transmitted to the food, and it identifies the sources. Other analytical methods, such as gas phase chromatography and mass spectrography may supplement this analysis for greater reliability.
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